John Myers
Contents
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Ingredients
Shrimp:
- 9 Pc. White water prawns
- 1 Pc. Garlic fresh
- 4 tbsp Sunflower oil
- 1 tsp Brown cane sugar
- Salt
Salad:
- 1 Pc. Cucumber
- 100 ml Sweet Chili Sauce
- 1 bunch Coriander
- 1 pinch Maldon Sea Salt
- 1 pinch Espelette pepper
- 1 tsp White wine vinegar
Also:
- 5 tbsp Salted peanuts
- 3 Pc. Oxalis leaves
- 1 pinch Espelette pepper
Dip:
- 5 tbsp Mayonnaise
- 2 tbsp Curd 10%
- 1 tbsp Garlic
- Bio lemon zest
- 1 Splash Lemon juice
- 3 tbsp Olive oil
Instructions
- Remove the garlic from the stalk and then finely chop the skin and the same amount of sunflower oil.
- Peel the prawns, season with salt and marinate in the garlic oil and ½ teaspoon brown sugar.
- Chop the salted peanuts into small pieces.
- Peel and finely dice the cucumber. Make a salad with sweet chilli sauce, pimento d’Espelette, coriander, wine vinegar and salt.
- Mix a quarter of the salad in the chopper into a salsa, if necessary dilute with a little water.
- Mix the mayonnaise, quark, garlic, lemon zest and lemon juice to a dip and season with salt. Pour into small glasses and put some olive oil on top.
- Cook the prawns on the grill.
- Arrange the salad in the middle of the plates, put salsa around the salad. Put oxalis on top of the salad. Arrange the prawns around the salad, sprinkle with peanuts and pimento d'Espelette.
Nutrition
Serving: 100gCalories: 680kcalCarbohydrates: 4.5gProtein: 1.4gFat: 74.2g
